Generation of ATP during Cytochrome-linked Anaerobic Electron Transport in Propionic Acid Bacteria

Vries, Wytske de; Wyck-Kapteyn, Willemina M. C. van; Stouthamer, A. H.

doi:10.1099/00221287-76-1-31

Cited by 89 publications

(46 citation statements)

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“…The outstanding property of Anaerovibrio species is anaerobic degradation of glycerol to mainly propionate (14,34,35,37). Glycerol is thought to be fermented via glycerol kinase, as reported previously for propionic acid bacteria (7,37). Our results for glycerol degradation can be interpreted as dismutation of glycerol.…”

Section: Isolationsupporting

confidence: 81%

Characterization of Anaerovibrio burkinabensis sp. nov., a Lactate Fermenting Bacterium Isolated from Rice Field Soils

Ouattara¹,

Traoré

Garcia³

1992

International Journal of Systematic Bacteriology

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A strictly anaerobic, gram-negative bacterium was isolated from rice field soils by using lactate as a sole carbon and energy source. The cells were non-spore-forming, motile, curved rods. Optimal growth occurred at 35°C and pH 6.8. No NaCl requirement was observed. Vitamins were required for growth. Our isolate, strain B4BoT (T = type strain), fermented pyruvate, fumarate, malate, citrate, dihydroxyacetone, fructose, 1,2=propanediol, glutamate, and aspartate to acetate, propionate, succinate, and traces of hydrogen. Strain B4BoT did not use ribose or glycerol as an energy source, although glycerol degradation produced mainly 1,3=propanediol. Ferric iron was facultatively reduced. Nitrate and sulfate were not reduced. Cytochrome b was present. The guanine-plus-cytosine content of the DNA was 44.1 +, 0.1 mol%. We propose that strain B4Bo (= DSM 6283) should be the type strain of a new species in the genusAnaeruvibriu, Anaeruvibriu burkinabensis.In wetland ecosystems, such as rice fields, the anaerobic mineralization of organic matter is a key mechanism in nutrient recycling, which involves several bacterial groups. Lactate is thought to be an important intermediary in this process since this compound is produced both from fermentation processes and as a rice root exudate. Lactate is consumed anaerobically by members of morphologically diverse and nutritionally heterogeneous groups of bacteria, including many fermentative bacteria, several sulfur-and sulfate-reducing bacteria (12,21,33,44,45), and some ferric iron reducers (11,18,22,26).In some water-logged rice field soils, ferrous iron and sulfide, the end products of metabolism of ferric ironreducing bacteria and sulfur-and sulfate-reducing bacteria, respectively, are very toxic for rice (17a, 33a). Rice field soils from the Kou Valley in Burkina Faso (West Africa) are acidic and rich in iron. In an attempt to study ferrous iron and sulfide toxicities in these soils, bacterial enrichment cultures were grown with ferric citrate and sulfate as electron acceptors and with various substrates (acetate, propionate, ethanol, lactate) as energy sources. Several lactateutilizing microorganisms (fermentative and sulfate-reducing bacteria) were isolated.In this paper we describe the isolation and characterization of a lactate-fermenting, facultatively iron-reducing bacterium that was obtained from reduced rice field soils. In view of the morphology and the metabolic properties of the isolate, we propose. that this organism is a member of a new species of the genus Anaerovibrio, Anaerovibrio burkinabensis. MATERIALS AND METHODSOrigin of strains. Anaerovibrio lipolytica DSM 3074 and Methanospirillurn hungatei DSM 864 were obtained from the German Culture Collection. Strain B,BOT (T = type strain) was isolated from reduced layers (depth, 10 to 25 cm) in four different rice field soils in the Kou Valley of Burkina Faso. The in situ temperature was about 33"C, and the pH was * Corresponding author. approximately 7.0. A Methanobacterium sp. strain was obtained from our laborato...

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Section: Isolationsupporting

confidence: 81%

Characterization of Anaerovibrio burkinabensis sp. nov., a Lactate Fermenting Bacterium Isolated from Rice Field Soils

Ouattara¹,

Traoré

Garcia³

1992

International Journal of Systematic Bacteriology

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“…Comparative studies Vries et al 1973;Sone 1974;Van Gent-Ruyters et al 1975), and/or menaquinone ( E o '~ -7 0 mV) (Schwartz 1972;Schwartz and Sporkenbach 1975). Our estimated electron transfer potentials indicate that reduction of hexacyanoferrate (III) (Eo' = + 430 mV) occurs in the range of the potential of menaquinone.…”

Section: Influence Of Hexacyanojerrate (Iii) Reduction On the Fermentmentioning

confidence: 69%

“…Presence of cytochrome b, cytochrome as, cytochrome d, and a CO-binding pigment (cytochrome o) was reported (Chaix and Fromageot 1942;Sone 1972;De Vries et al 1972;Schwartz and Sporkenbach 1975), and it was concluded that they function in electron transport to oxygen and fumarate (De Vries et al 1973;Sone 1974). Also nitrate can be used as electron acceptor by some propionibacteria, as demonstrated for Propionibacterium pentosaceum (Van GentRuyters et al 1975;Kaneko and Ishimoto 1978).…”

mentioning

confidence: 98%

Oxidation of glycerol, lactate, and propionate by Propionibacterium freudenreichii in a poised-potential amperometric culture system

Emde

Schink

1990

Arch. Microbiol.

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Abstract. Growth of Propionibacterium freudenreichiiwas studied with glycerol, lactate, and propionate as energy sources and a three-electrode poised-potential amperometric electrode system with hexacyanoferrate (III) as mediator. In batch culture experiments with glycerol and lactate as substrates, hexacyanoferrate (III) was completely reduced. Growth yields increased and the fermentation patterns were shifted towards higher acetate formation with increasing hexacyanoferrate (III) concentrations ( 0 . 2 5 -8.0 raM). In experiments with regulated electrodes, glycerol, lactate, and propionate were oxidized to acetate and CO2, and the electrons were quantitatively transferred to the working electrode. Growth yields of 29.0, 13.4 and 14.2 g cell material per mol were calculated, respectively. The high cell yield obtained during propionate oxidation cannot be explained solely by substrate level phosphorylation indicating that additional energy was conserved via electron transport phosphorylation. Furthermore, this result indicated complete reversibility of the methyl-malonyl-CoA pathway in propionic acid bacteria.

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“…shermanii and P. acidipropionici and consist of dehydrogenases [24,79,93,94] and menaquinones [80,95,96], which act in collecting the reducing equivalents from the substrate and distributing them to the cytochromes [2,13,23,80]. The exact mechanism of electron transport is still not clear and two models, differing in the location and role of cytochrome b in the chain, have been proposed [2,80].…”

Section: Generation Of Atp Via Electron Transport-coupled Phosphorylamentioning

confidence: 99%

Metabolism of lactate and sugars by dairy propionibacteria: A review

Piveteau¹

1999

Lait

105

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-Dairy propionibacteria are important organisms for the manufacture of Swiss-type cheese, for the biological production of propionate and vitamin 8 12 and have probiotic properties. In ail the se applications, their metabolic activities play a critical role. A complete understanding of propionate fermentation and of the metabolic routes used is therefore necessary. Dairy propionibacteria have a complex metabolism and involves several cycles. Lactate or sugars utilisation yields pyruvate which can be reduced to produce propionate via the transcarboxylase cycles, or oxidised to yield acetate and CO 2 • During the coupled oxidation-reduction, ATP is produced by an electron transport system and fumarate acts as the final acceptor. Although propionibacteria are mainly anaerobes, the electron transport system can be used in the presence of oxygen and they possess the citrate cycle, but can not grow under normal atmospheric oxygen pressure. The proportions of propionate acetate and CO 2 produced vary depending on the strain used and this can be explained, to sorne extent, by their relative ability to utilise pyruvate via reactions of the citrate cycle. The physicochemical environ ment during growth affects propionic acid fermentation; it is impaired by the presence of oxygen and nitrate, but fermentation at acidic pHs enhances propionate production. Fermentation in presence of more than one substrate is complex and still poorly understood. When both L-and D-lactate isomers are available, L-lactate is used preferentially. Although sugar fermentation is more efficient, in the presence of lactate and sugars, there is evidence that lactate is used preferentially. Propionic acid fermentation is affected by the utilisation of amino acids, especially aspartate; co-metabolism of lactate and aspartate results in a lower propionate production and a decrease of the ratio propionate:acetate. There is evidence that the utilisation of the products of proteolysis is an important event in the ripening of Swiss-type chee se and could account for the low propionate:acetate ratios observed in Swiss-type cheese. © Inra/Elsevier, Paris.propionic acid bacteria {lactate { sugar { metabolism Résumé -Métabolisme du lactate et des sucres par les bactéries propioniques laitières: une revue. Les bactéries propioniques laitières sont importantes pour la fabrication de fromages de type emmental, pour la production biologique de propionate et de vitamine 8 12 ainsi que pour leurs propriétés probiotiques. Dans ces domaines, leurs activités métaboliques ont un rôle crucial. Il est donc Oral communication at the 2nd Symposium on Propionibacteria, Cork, Ireland, June 25-27, 1998. * Correspondence and reprints. P.Piveteau@hotmail.com 24 P. Piveteau nécessaire de comprendre de façon approfondie la fermentation propionique et les voies métabo-liques empruntées. Les bactéries propioniques possèdent un métabolisme complexe impliquant plusieurs cycles. Le pyruvate issu de l'utilisation du lactate et des sucres peut être réduit, ce qui conduit à la pr...

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Generation of ATP during Cytochrome-linked Anaerobic Electron Transport in Propionic Acid Bacteria

Cited by 89 publications

References 10 publications

Characterization of Anaerovibrio burkinabensis sp. nov., a Lactate Fermenting Bacterium Isolated from Rice Field Soils

Characterization of Anaerovibrio burkinabensis sp. nov., a Lactate Fermenting Bacterium Isolated from Rice Field Soils

Oxidation of glycerol, lactate, and propionate by Propionibacterium freudenreichii in a poised-potential amperometric culture system

Metabolism of lactate and sugars by dairy propionibacteria: A review

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